Classic Homemade Vegetable Lentil Soup with Warm Spices

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 garlic cloves, minced
• •2 medium carrots, diced
• •2 celery stalks, diced
• •1 cup dried brown or green lentils, rinsed
• •1 can (14.5 ounces) diced tomatoes, with their juice
• •4 cups vegetable broth
• •2 cups water
• •1 medium potato, peeled and diced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground turmeric
• •1/4 teaspoon ground cinnamon
• •1 bay leaf
• •Salt and freshly ground black pepper, to taste
• •1 cup fresh spinach leaves, roughly chopped
• •Juice of 1/2 lemon
• •Fresh parsley or cilantro, for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion, garlic, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened.

3. 3

   Stir in the ground cumin, coriander, smoked paprika, turmeric, and cinnamon. Cook for 1 minute until aromatic.

4. 4

   Add the lentils, diced tomatoes, vegetable broth, water, diced potato, and bay leaf to the pot. Stir to combine.

5. 5

   Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes or until the lentils and vegetables are tender.

6. 6

   Season with salt and freshly ground black pepper to taste.

7. 7

   Stir in the chopped spinach and cook for 2 to 3 minutes, or until the spinach is wilted.

8. 8

   Remove from heat, stir in the lemon juice, and discard the bay leaf.

9. 9

   Ladle the soup into bowls and garnish with fresh parsley or cilantro, if desired. Serve warm.